Though it’s notoriously difficult to cultivate, we’ve managed to get our hands on some true wasabi; the rhizomes of which are hand-grown in the traditional Japanese "Sawa" method for 2-3 years before they're mature enough for harvest. The flavor is complex and vegetal, notably milder in heat than “faux” wasabi (the mix of horseradish, mustard, and food coloring that we love so well), and without that nasal burn on the finish. After rehydrating it with water, be sure to let it stand, covered, for at least ten minutes to allow the flavors to develop. A dab on raw fish and rice is divine, of course, but you might also try whisking it into mayonnaise for extra zippy sandwiches, or blending it in to a soy-ginger vinaigrette.
Real Wasabi, 1/2 oz jar
top-quality spices for20 years